Name: Red Mullet with Parsley Butter
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 teaspoons lemon juice; 1 tablespoon finely chopped parsley; 1½ sticks (180 g) butter; 4 red mullet, livers removed and carefully kept; Salt and freshly ground black pepper; 1 tablespoon dry white wine; ¼ cup (30 g) seasoned flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe comes from the Isle of Wight.

Ingredients

4 red mullet, livers removed and carefully kept
1½ sticks (180 g) butter
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Method

Soften, without melting, half of the butter, then beat in the parsley and the lemon juice, a pinch of salt (unless the butter is salty enough) and ¼ teaspoon black pepper. Beat well, divide into 4 pats and

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Ingredients

Method

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